No Photo

Have you made this?

Cornbread

This was my grandfather's recipe. I am fortunate to have it in his own handwriting! Cornbread was a staple in his house--when he was growing up and when I was growing up. It is super yummy when it's warm and slathered in butter, but our favorite way to eat cornbread was in a glass of cold milk, or "sweet milk" as he called it.

Ingredients

Preheat oven to 425. Grease a large cast iron skillet. You can also use a baking pan. Choose your size based on how thick you like your cornbread. I doubled the recipe and used a 13x9 for a large amount of thick cornbread.

2

In a mixing bowl, combine oil, eggs, and buttermilk. Stir only enough to blend the eggs.